STANDARDISATION OF DRYING TECHNIQUES IN FIG (Ficus carica L.) FRUITS
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Date
2003
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, DHARWAD
Abstract
"An investigation was carried out to standardise the drying
techniques in fig fruits at the Department of Post-harvest Technology,
Kittur Rani Channamma College of Horticulture, Arabhavi during the
year 2002-2003.
The dehydrated fig fruits obtained from pre-treatment of blanching
for 4 minutes + dipping in 2 per cent KMS solution for 30 minutes
recorded better organoleptic scores for colour and appearance (4.59),
flavour (4.08) and overall acceptability (4.45). The highest organoleptic
scores for texture (4.68) and taste (4.50) was recorded in steeping fruits
in 60°Brix syrup for 24 hours. Recovery of dehydrated fig fruits was
maximum (25.27%) in treatment of steeping fruits in 60°Brix sugar syrup
for 24 hours. The lowest moisture content of dehydrated fig fruits was
recorded in dipping fruits in 2 per cent dip oil + 1.5 per cent K2CO3
solution for 3 minutes (14.40%). The highest total sugar (55.20%) and
ascorbic acid (1.85 mg/100 g) content were recorded in fruits steeped in
60°Brix sugar syrup for 24 hours. The OD value for non-enzymatic
browning of dehydrated fig fruits was lowest (0.200) in blanching +
sulphitation treatment.
Among the different methods of drying, the highest recovery
(22.84%) of dehydrated fig fruits was recorded in sun drying. The
minimum drying time was observed in electric drying (25.67 hours)
followed by solar drying (36.89 hours) and the maximum in sun drying
(47.61 hours). The OD values for non-enzymatic browning was the lowest
in sun dried fruits (0.324). The highest scores for organoleptic evaluation
were observed in dehydrated fruits obtained from electric drying, 3.13 for
colour and appearance, 3.48 for texture, 3.78 for taste, 3.72 for flavour
and 3.18 for overall acceptability.
Organoleptically accepted dehydrated fruits were obtained in
blanching + sulphitation treatment and dried in electric drier."
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No. of references 63